Image of Frozen Bean & Cheese Burritos

Frozen Bean & Cheese Burritos

Category

Breakfast & Brunch

Servings

8

Prep Time

10 minutes

Cook Time

20 minutes

Want to know how to make freezer burritos at home, but think the process may be too time-consuming? Not to worry! This recipe is fast and easy and is perfect for meal prepping. Make a batch (or even double the batch) on the weekend to store in the freezer and you’re all set with healthy, lunch options for a week or two, depending on how many you make and how many people will be eating them. Just grab one out of the freezer, pop it in the microwave or toaster oven and dig in! You can also put them in the oven – see recipe instructions for details. Share this homemade frozen burritos recipe with friends and family on Facebook, Twitter, Pinterest or Instagram (use our handle @cabotcheese when posting on Instagram).


To make 8 freezer burritos, begin by mixing rice and water in a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes.


Remove from heat and stir in lime juice, zest, and cilantro. Season with salt and pepper to taste and allow to cool slightly.


Next, heat olive oil in a large skillet over medium-high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.


Combine beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.


Take each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded CabotMild Cheddar.


Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas. Just before eating, garnish with guacamole and Cabot Sour Cream.


For another fabulous burrito recipe, try our Make Ahead Breakfast Burrito. Did you know Cabot is a cooperative of farm families who continuously strive to produce the best dairy products around? We’d really appreciate it if you could rate and review this homemade frozen burritos recipe when you have the chance.

Ingredients

  • 2 cups white rice
  • 2½ cups water

  • 1 lime, zested and juiced
  • ¼ cup chopped cilantro
  • 1 tablespoons olive oil
  • 1 red bell pepper, sliced
  • 1 small onion, sliced
  • 2 (15-ounce) cans black beans, rinsed and drained
  • ½ cup enchilada sauce
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Salt and pepper, to taste
  • 8 large 12-inch burrito-size flour tortillas
Image of Frozen Bean & Cheese Burritos

Directions

  1. MIX rice and water to a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes. Remove from heat and stir in lime juice, zest and cilantro. Season with salt and pepper to taste. Allow to cool slightly.
  2. HEAT olive oil in a large skillet over medium high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
  3. COMBINE beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
  4. TAKE each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded cheddar.
  5. TIGHTLY roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas.

Recipe Note

*To Cook from Refrigeration: Place the burrito in a skillet and cook over medium-low heat until the outside is brown and crispy, and the cheese is melted on the inside, about 3-4 minutes per side.

*To Microwave from Frozen: Remove burrito from foil and place on a microwave-safe plate. Microwave for 2-3 minutes, or until the burrito has completely thawed. If a crispy burrito is desired, transfer to a skillet and cook over medium-low heat for 3-4 minutes per side.

*To Bake from Frozen: Preheat the oven to 400 degrees. Place the wrapped burrito on a baking sheet and bake for about 45 minutes. If a crispy burrito is desired, after 45-minutes unwrap the burrito, and put back in the oven for another 10 minutes.

Nutrition

Nutrition

per serving
Calories
620
Amount/Serving % Daily Value
Fat
13 grams
Saturated Fat
6 grams
Cholesterol
30 milligrams
Sodium
940 milligrams
Carbs
101 grams
Fiber
1 grams
Protein
23 grams
Calcium
249 milligrams